Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils

por Tarjuelo, Laura, Rabadán, Adrián, Álvarez-Ortí, Manuel, Pardo-Giménez, Arturo, Pardo, José E.
Publicado 2023

Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia

por Tarjuelo, Laura, Pardo, José Emilio, Álvarez-Ortí, Manuel, Pardo-Giménez, Arturo, Millán, Cristina, Rabadán, Adrián
Publicado 2022